Thai-Style Zucchini Noodles
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Whether you’re looking for ways to incorporate more vegetables into your diet or craving a lighter version of your favorite takeout, these flavorful, saucy zucchini noodles (or “zoodles”) are the answer.
Whisk together a handful of kitchen staples like nut or seed butter, soy sauce, lime juice and honey, then toss with spiralized zucchini for a dinner that’s ready in about 10 minutes. Talk about fast food!
You can find zucchini noodles near the other pre-chopped and recipe-ready vegetables in Heinen’s Produce Section.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Thai-Style Zucchini Noodles
Servings: 1 Large Serving or 2 Small Servings
Ingredients
- 3 Tbsp. reduced sodium soy sauce or tamari
- 2 Tbsp. natural unsweetened nut or seed butter (peanut, almond and sunflower seed butter all work well)
- 1 tsp. lime juice
- 1 tsp. honey
- 1 tsp. toasted sesame oil
- 1 small garlic clove, minced
- ¼ tsp. ground ginger
- 1 tsp. olive oil
- 16 oz. zucchini noodles
- Sesame seeds, to serve
- Sliced green onions, to serve
Instructions
- In a bowl, whisk together the soy sauce or tamari, nut or seed butter, lime juice, honey, toasted sesame oil, minced garlic and ground ginger. Set aside.
- Heat olive oil in a large nonstick skillet. Once hot, add the zucchini noodles and sauté for 3-4 minutes, or until heated through but not too mushy. Continue to cook them if you prefer the zucchini noodles to be more tender.
- Toss the cooked zucchini noodles in all, or as much of the sauce as you like. Refrigerate leftover sauce for up to 5 days to use on salads or grain bowls. Garnish zucchini noodles with sesame seeds and sliced green onions before serving.
Note: Zucchini noodles release a lot of moisture when cooked. I suggest draining some of the liquid once they’re cooked, but that is optional.
This was delicious! I sautéed some additional veggies and diced sesame ginger baked tofu and set aside. Then sautéed the zucchini and proceeded with the rest of the recipe, tossing the noodles, other veggies and tofu with the sauce.
Those sound like delicious additions to this dish, Mary! Thank you for sharing. We are thrilled to hear that you enjoyed this recipe.